Pork Shank Ham

by Editorial Staff

This recipe’s homemade pork shank ham is a great meat appetizer from the available portion of pork. Such a ham is suitable both instead of sausage for a sandwich, and as a cut for a festive table. The boiled knuckle turns out to be very fragrant, it tastes like homemade pork sausage. The ham keeps its shape well, does not disintegrate.

Ingredients

  • Pork shank (hind leg) – 1 pc. (1.4 kg with bone)
  • Salt – 1 teaspoon flat (to taste)
  • Ground black pepper – 0.5 teaspoon (to taste)
  • Garlic – 5 cloves

Directions

  1. Wash the pork shank well. Carefully separate the skin from the meat with a knife.
  2. Cut out the bone (its weight is about 450 g).
  3. Cut the tendons off the meat.
  4. Beat the meat well.
  5. Grate the garlic or chop it in another way.
  6. Salt the skin on the inside and distribute 1/3 of the chopped garlic.
  7. Salt the meat (for 1 kg of meat with skin, I take 1 teaspoon of salt without a slide). Add 2/3 garlic and ground pepper to taste. Mix the meat with garlic and spices well.
  8. If you have nitrite salt, you can add it to keep the meat pink. I added one ascorbic acid tablet by crushing it with a spoon, but I can’t say with certainty that it helped because found information that ascorbic acid helps preserve the color of meat only without heat treatment.
  9. And the pink color of the ham, perhaps, was due to the salting of the meat during the day.
  10. Place the meat on the skin, leaving a small edge of the skin free.
  11. Roll the roll. For fixing, you can tie it with threads.
  12. Put the roll on plastic wrap and wrap well with plastic wrap like candy. Fix the edges of the film with threads so that no water gets inside when boiling the ham. Place the pork shank roll in the refrigerator and leave to marinate for a day.
  13. After that, boil the pork knuckle for 4-5 hours, not letting the water boil. The water temperature should be around 80-90 degrees. Cool the finished pork shank ham in the foil, cool in the refrigerator. Can be placed under pressure to shape the ham into a rectangle.
  14. Then chop the homemade ham and serve.

Bon Appetit!

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